Jack Monroe's Blog, page 2

The Curse Of The Poverty Hangover, Ten Years On | Jack Monroe

Today has seen a dozen job applications drafted, painstakingly typed on my mobile phone, for bar work, shop work, warehouse work, train driving work, minimum wage work, any kind of work, because quite simply, this freelance writer on scrappy occasional royalties thing just doesn’t really work. I wrote a blog post exactly ten years ago today called Hunger Hurts, back […]

What’s The Difference Between Jack Monroe Suggesting Budget Recipes, And A Tory MP?

It didn’t start with a Jan Moir article in the Daily Mail a couple of days ago, but it could have done. Ironically, my first forays into political protest started with a Jan Moir article in the Daily Mail in 2009, when she wrote some ghastly homophobic vitriol about Stephen Gately, and I joined a motley crew of like-minded individuals […]

Easy Zero-Waste Veg-Peel Stuffing Roast, 12p

This recipe is ideal for vegetarians as the main centrepiece for a roast dinner, or can be served to a crowd as a stuffing alongside roast meats. A friend of mine loves this recipe so much that I often send her home with a foil-wrapped package of the leftovers, which she enjoys in sandwiches for the days that follow! It’s […]

It’s Not About The Pasta, Kevin. | Jack Monroe

It’s probably not news to anybody in the UK that we are currently facing what the mainstream media have dubbed a ‘cost of living crisis’. Martin Lewis, the friendly, affable, politically inscrutable bloke that sends you 2 for 1 pizza deals and tips about how to get the most out of your credit cards, is now nervously muttering about the […]

Protected: Spicy Jackfruit Patties With Pineapple Hats, 74p [VEGAN]

There is no excerpt because this is a protected post.

5 Surprisingly Gorgeous Things You Can Make From An Old Tin Can [#JacksHacks]

This ambient bath lantern was made in a matter of minutes, with a thin cross head screwdriver, a hammer, and a lick of spray paint. I didn’t paint the inside because open flames and paint aren’t the best of bedfellows. It gave out a surprising amount of soft, flickering light and made me feel as though there was a small starry sky in my bath last night. Which is nice. I’m going to make another with a silver-lined tin instead of a white one, for a better reflection, but as a first go at it, I really love this. Be careful handing it once lit – the rim of the can gets HOT. This is a double walled planter – I didn’t have any real plants small enough for it to photograph last night and as you can see from the pic, it was dark so I wasn’t about to go forking about in the garden with a head torch on, looking for a particularly pretty weed to uproot either! The thinner, inside can has …

Baby Dutch Babies With Fruit Cocktail, from 35p

Fancy getting a little bit fruity? Whether spoiling a special someone, or simply showing yourself some love, you won’t regret whipping up this quick, gorgeous, and deliciously luxurious treat for breakfast, brunch, or even dessert. I topped mine with caramelised pears, canned peaches, and fruit cocktail in the testing phases, and fruit cocktail just about pipped the others to the post, but mostly because of that cheeky little cherry on top. Let me know what you would have on yours in the comments below, or by commenting on Facebook or Instagram! And if you make it, I always love to see your photos on social media – tag me with #jackmonroe on Instagram or @bootstrapcook on Twitter – it’s nice to be nice! <3 AD : This post is part of a long-term commercial collaboration between me and Del Monte Europe. Other links in this post may be affiliate links and may earn a small commission on purchases made. This does not affect the integrity of the recommendation, as I truly only recommend products I …

Linda McCartney Tomato & Basil Meatballs With Orzo-Or-Rice [VEGAN]

This super simple, tomatoey dish is really versatile – you can make it with orzo or rice, and it uses some of my favourite flavours from my Greek Cypriot heritage. Oregano, rosemary, cinnamon and nutmeg complement the delicious moreishness of Linda McCartney Vegetarian Tomato And Basil Meatballs. This is a really easy store cupboard recipe that’s comforting, filling, and full of goodness – and thanks to the ease of just popping these meatballs out of the freezer, it can be thrown together with barely any time or effort at all. One of my new faves – I hope you love it too! This recipe was created in partnership with Linda McCartney Foods. Makes four generous portions 1 large onion 4-6 cloves of garlic 1 tbsp mixed dried herbs, or any of the following: oregano, rosemary, thyme, marjoram a generous pinch of nutmeg a generous pinch of cinnamon 400g chopped tomatoes 400g passata, or another can of tomatoes 1 tbsp sugar or your preferred alternative 100g green or black olives 1 tbsp lemon juice, fresh or …

Linda McCartney Sausage, Greens & Pulses Curry

This recipe is a paid collaboration between me and Linda McCartney Foods for Veganuary 2021. It will be updated with costings shortly – it’s been an extraordinarily busy week! Serves 4 2 tbsp cooking oil, 1 large onion, 4 fat cloves of garlic or 6 dinky ones, A thumb sized piece of ginger, 1 tbsp ground cumin, 1 tsp turmeric, 1 tbsp garam masala A pinch of chilli flakes 400g canned tomatoes 400g full fat coconut milk 400g canned kidney beans (chickpeas also work well here!) Scant 1/2 tsp English mustard 6 Linda McCartney sausages Spinach or kale or spring greens First peel your onion and quarter it, then cut each quarter segment in half. If you have onion-averse household members, feel free to chop it much smaller to sneak past them, but I like it nice and chunky to complement the pieces of sausage in the dish. Peel the garlic cloves and quarter them lengthways. Heat the oil in a large nonstick pan, and add the onions and garlic. Grate in the ginger, and turn the heat …

Vegan Pastitsio, 77p

This recipe has been produced in partnership with Linda McCartney foods for Veganuary. Pastitsio is a food that reminds me of my childhood; snaffled from piled-high buffet plates at various relatives’ houses following Greek Orthodox church services, usually a christening or a funeral. My aunties would usually make them; huge trays of something that was a cross between a lasagne and a macaroni cheese. Usually stuffed with ground meat and several kinds of cheese, it was a challenge to make one that was vegan but still authentic enough to not get myself excommunicated from my family! But here it is – and it’s an instant classic in my household already. Using Linda McCartney’s Vegemince, it’s super simple to make – and can be enjoyed straight from the fridge, so make a large batch and give yourself a few days off cooking. Who said Veganuary meant missing out? Ingredients – serves 6 generously from 77p each. All prices quoted are based on Asda groceries and correct at time of writing. For the bechemal:50g flour, 2p (45p/1.5kg)60ml …